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At age 50, you think you know what foods you can eat and what foods you can not eat. Because of this, you may be shocked if you develop a food allergy later in life. In fact, as we age, changes in our body can lead to food allergies.
Aging can cause your stomach to produce less stomach acid, resulting in nutrient deficiencies such as zinc, vitamin D, or iron. This can lead to an alteration of the immune system itself. In addition, "antacids and alcohol are increasingly used, which can change the pH (acidity) of the stomach over time", resulting in food allergies, said the Dr. Tania Elliott, spokesperson for the American College of Allergy. Asthma and immunology.
About one in 10 people have food allergies and half develop it in adulthood. According to a study by Northwestern Medicine and Ann & Robert H. Lurie Children's Hospital, half of adults with many food allergies have developed at least one in adulthood. A food allergy is an immune system response to a food that causes itching, hives, swelling, low blood pressure, anaphylactic shock, or a life-threatening respiratory reaction.
Diagnose food allergies
To test a food allergy, an allergist uses a skin test, pricking your skin with tiny needles loaded with allergens to see if your skin reacts. A blood test can also be used. The tests are simple, but many people with allergies remain undiagnosed, says Elliott.
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"It can be difficult to diagnose a food allergy because fewer adults with a true food allergy consult a doctor. They think that they "know how to handle it alone" or "it does not matter," she says.
Food intolerance or food allergy?
Many people confuse a food intolerance with an allergy. One study estimated that 25% to 30% of adults self-diagnose themselves from allergies, said dietitian Larissa Brophy in an article on Today's Dietitian. A food intolerance causes a digestive reaction of food, such as cramps, diarrhea, gas or bloating. Food intolerances are very common but do not put life in danger. For example, between 30 and 50 million adults in the United States have some level of lactose intolerance.
Food allergies in the elderly are often misdiagnosed
According to the Northwestern Medicine study, the most common allergens in adults are shellfish, which affect 7.2 million adults in the United States. Other common food allergies are milk, peanuts, nuts, fish, eggs, wheat and soy. and sesame.
Identifying a food allergy can be difficult in people 50 years and older. The symptoms may not be as clear as when you are younger and may involve the respiratory system, skin, nose, mouth, ears, gastrointestinal tract or even the heart.
It is not uncommon for a health professional to confuse with an elderly person the symptoms of food allergy to problems with medication, sleep disorders, viruses, autoimmune diseases, general aging or gastrointestinal problems such as irritable bowel syndrome. The longer a person continues to eat the allergen, the more severe the reactions can be and cause anxiety for people with other health problems. The patients themselves may never consider that a food allergy is at the source of their health problems, which may further complicate the diagnosis.
Rhonda Adkins, of Great Falls, Montana, was surprised at 53 by her diagnosis of shellfish allergy. "A girl from a shellfish fisherman, I literally grew up at the age of 12 by eating shellfish almost five days a week," she says. "We ate scallops at the bay like popcorn! When my allergist gave me information on shellfish allergies, I was surprised that this happened suddenly and in adults, usually in their fifties. "
Living with a food allergy
The only way to manage a food allergy is to avoid the allergen. Sounds simple, right? In fact, living with a food allergy can be complicated and difficult. Your allergen could be a food ingredient that you never thought you could find.
"Even after having my first reaction to shrimp, I took chondroitin and krill oil. No wonder I'm still getting light hives, "says Adkins. Chondroitin, a supplement taken by people with joint pain and osteoarthritis, contains glucosamine, which is composed of crustaceans.
Eating outside requires in-depth thinking and questions. "When we go to dinner, we must tell people; they just do not think to ask, "says Adkins. "You have to think about salt and pepper shakers at seafood restaurants. People handle them with fish hands. Many Asian condiments have crustaceans. Buffets are a nightmare. "
Here are some helpful tips for managing your food allergy:
- Read the list of ingredients on all foods.
- Avoid cross-contamination if others at home continue to eat the allergen. Do not share the same unwashed board, for example.
- Be clear with the restaurant staff and check that he can prepare your food without allergens.
- Alert your family and friends so that the food you eat is allergen-free.
- Do not cheat! Even a mouthful of your allergen can be fatal.
Elliott recommends that patients contact their allergist staff, who "can help you understand food allergy labels and what to avoid." She also recommends Food Allergy Research & Education and other online resources on food allergy.
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The most important thing about a food allergy is to accept it, it's dangerous, says Adkins. "At first, I did not want to take it seriously. Hey, I can just take Benadryl and take my shrimp too. It was only when my allergist said I needed to wear an EpiPen that I learned that the reaction could be mild now, but that the next could be fatal, "she says.
Food allergies and long-term care communities
It's one thing to manage your food allergy when cooking or ordering your own food, but it's another if you live in a long-term care facility where your food choices are not quite yours. To manage your food allergy or that of your loved ones, ask the following questions:
- How do staff monitor the food needs of residents?
- Do staff use separate preparation areas for meals for residents with food allergies?
- Are staff aware of what you are allergic to and where allergens could be found?
- How do staff separate the plates from residents with food allergies?
- What methods help residents stay in step with their diet and avoid things such as the exchange of food?
Pat Perotti is a registered dietitian at McKnight Place, a St. Louis-based nursing and assisted living community that presents itself as a "food allergy awareness" facility. When choosing a long-term care home, Perotti recommends that you make sure that the food handlers have obtained the ServSafe certifications. She also stresses the importance of ensuring that "plan managers have their CDM certificates (certified plan managers)".
Living with a new food allergy requires careful attention to detail and careful selection of foods, but with some care you can eat healthy and stay healthy.
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